Preparation:

In food processor, combine all ingredients except walnuts. Pulse until mixture is smooth. Remove to medium owl; cover and chill until slightly firm.

Shape into a 5-inch ball or roll into 7 x 2-inch log.

Roll in toasted walnuts to coat evenly. Wrap in plastic wrap; chill until firm.

Allow to warm at room temperature for 30 minutes before serving. May be kept in refrigerator for up to 5 days.

*Toasted Walnuts — Oven Method: Spread chopped walnuts evenly onto a baking sheet or in a shallow pan. Bake at 350° F for 5 to 7 minutes or until lightly browned. Stir several times for even toasting. Be sure to keep an eye on them, they burn easily. Cool before using.

Microwave Method: In glass pie plate spread 3/4 cup walnuts in a single layer. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes. Cool before using.

Skillet Method: In large, dry skillet over medium to high heat, heat walnuts until lightly toasted, about 1 to 2 minutes.

Servings: 1 ball
Source:
Submitted by: Recipe Group Member
Date:

•